CHARACTERISTICS
Silken Tofu Flexitarian Breakfasts On the Go DessertsSoykei’s Blueberry and Oat Protein Muffins
SERVINGS
10
PREPARATION
15 min
COOKING
25 min
NUTRITIONAL VALUES
Click here to see the nutrition facts table
Ingredients
Preparation
Ingredients
- 3 cups white flour
- 1 cup oats
- 2 tbsp baking powder
- 1 tsp nutmeg
- 1 tsp salt
- 2 cups blueberries (frozen or fresh)
- 1 package silken Soykei Tofu
- 1 cup sugar
- 2/3 cup vegetable oil
- 4 eggs (use chia or flax seed eggs for a plant-based version)
- 2 tbsp vanilla
Preparation
- Preheat the oven to 375 F. Grease a 12-muffin tin or line with silicone or paper baking cups.
- In a large bowl, combine flour, rolled oats, baking powder, nutmeg and salt.
- In another bowl, cream the tofu and add sugar, oil, eggs and vanilla. Mix until smooth.
- Pour the liquid ingredients into the bowl of dry ingredients and stir until everything is moistened. Fold the blueberries into the mixture.
- Fill muffin cups ¾ full with mixture.
- Place in preheated oven for 22-25 minutes. Test muffins with a toothpick once cooked.
- Carefully remove muffins from pans and cool on a wire rack. Enjoy as a snack or breakfast on the go!
Ingredients
- 1 package silken Soykei Tofu
- 1 cup sugar
- 2/3 cup vegetable oil
- 4 eggs (use chia or flax seed eggs for a plant-based version)
- 2 tbsp vanilla
Preparation
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